Tuesday, October 8, 2019
Squid Cooks: Broiled Boneless Chicken with Herbs
This is a variation on the Broiled Boneless Chicken recipe (see here) from Mark Bittman's How to Cook Everything: The Basics. My herb of choice was oregano. To be honest, I don't feel it added much - either I didn't use enough, I didn't rub enough or it just doesn't make much difference. The result was still fine, just not very exciting.
This is still a good starting point dish, I think. It's quick. It's easy. Chicken breasts are a relatively healthy meat choice. In the recipe's "Learn More" section, Bittman refers the reader back to the "Building Flavor" pages - may be well worth exploring for this and other dishes, especially my stir-fries which could do with some pizzazz.
Squid on the Vine
Château Vrai Caillou, Red Bordeaux Blend 2018
A little spice (high alcohol)
Leggy (that refers to those little rivulets that run down the class when you tip it - reflects sugar content) but not so sweet, interestingly
Darker side of medium purple
Wife: "Not a lot of notes to it."
My rating: 8.0